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Filtering by: Creator Brown, Dean Allen Remove constraint Creator: Brown, Dean Allen Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

    Creator:
    Elkhalifa, Elamin Abdalla
    Abstract:
    Prerigor pressurization of bovine semimembranosus muscle at 103.5 MNm⁻² (15,000 psi) for two min at 35°C significantly decreased (P<0.01) muscle pH, and significantly (P<0.01) increased the rate of glycogen degradation during the first 4 hr postmortem. Glycogen levels of pressurized muscle were significantly (P<0.01) lower than those of the control...
    Resource Type:
    Dissertation
    Full Text:
    Major Head of Department of Fo^d Science and Technology \J Dean of Graduate School Date thesis is

  • Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

    Creator:
    Wiser, Cathy
    Abstract:
    The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
    Resource Type:
    Masters Thesis
    Full Text:
    , Abstract approved: , (/ Allen F. Anglemier The purpose of this study was to investigate the use of

  • The cholesterol content of muscle and adipose tissue from country natural beef

    Creator:
    Huang, Xiaolin
    Abstract:
    The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
    Resource Type:
    Masters Thesis
    Full Text:
    : . „ Allen F. Anglemi^r The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and

  • The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

    Creator:
    Tuan, Shenhsiu
    Abstract:
    A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
    Resource Type:
    Masters Thesis
    Full Text:
    CHROMATOGRAPHY AND SPECTROPHOTO- METRY♦ Abstract approved: .. r — r r - Allen F. Anglemierv A

  • Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

    Creator:
    Cummins, Armando
    Abstract:
    The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to...
    Resource Type:
    Masters Thesis
    Full Text:
    Department of/Food Science and Technology Dean of Graduate School Date thesis is presented August 27

  • The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

    Creator:
    Wong, Geoffrey K.
    Abstract:
    Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: _ . Allen F. Anglemier Commercially bottled, vitamin C-fortified, cranberry juice

  • The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

    Creator:
    El-Badawi, Ahmed Adel Ismail
    Abstract:
    The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the...
    Resource Type:
    Dissertation
    Full Text:
    FootfpScience and Technology- Dean of Graduate School Date thesis is presented March 27, 1963

  • Pressurization of prerigor beef muscle and its effect on the solubilization of myofibrillar proteins

    Creator:
    Nwafor, Oguguo Ebisi
    Abstract:
    Investigations were conducted to evaluate some of the changes occurring in the myofibrillar proteins, particularly solubility properties, resulting from the hydrostatic pressurization (15,000 psi, 2-3 min, 40°C) of prerigor semitendinosus and longissimus dorsi beef muscles. Both pressurized muscles showed a sharp decline in pH (~0.9 unit) as the result of...
    Resource Type:
    Dissertation
    Full Text:
    Abstract approved: Dr. Allen F. An^emier Investigations were conducted to evaluate some of the

  • Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

    Creator:
    Whiting, Richard Charles
    Abstract:
    Studies were conducted to determine the post-mortem stability of lysosomes in the white muscle of rainbow trout (Salmo gairdneri) and to determine whether lysosomal stability was related to rigor mortis and its subsequent dissolution. In addition, isolated lysosomes were subjected to different environments in an attempt to detect some of...
    Resource Type:
    Dissertation
    Full Text:
    of Department of Fooapcience and Technolo gy Dean of Graduate School w Date thesis is presented

  • Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

    Creator:
    Halim, David Husien
    Abstract:
    Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
    Resource Type:
    Masters Thesis
    Full Text:
    charge of maVor Head of Department of Food iS/cience and Technology m Dean of Graduate School Date